A complex bouquet of prune, cherry and redcurrant reveals a wine that is surprisingly full-bodied and supple. Grapes from low-yielding vineyards around the town of San Pietro in Cariano (near Verona) are carefully picked as each bunch reaches the perfect stage of maturity, before a portion of the grapes are dried for almost three months to concentrate their aromas and richness. Blending employs approximately 30% of this appassito wine, with the remaining 70% vinified conventionally; approximately 40% of the blended wine is then aged for twelve months in American and French barriques. 70% Corvina, 20% Rondinella, 10% Cabernet Sauvignon.
Cook with Pascal wine pairing 8th May